Zarda (Indian Rice Pudding)

Recipe Ingredients

2 1/3 cups	373g / 13oz	Raw long grained rice
		Water
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Powdered saffron
2 cups	396g / 13oz	Sugar
1 1/2 cups	297g / 10oz	Butter
2		Cardamom seeds - shelled
5		Whole cloves
		One lemon - juice of
1/4 cup	40g / 1.4oz	Light or dark raisins
1/4 cup	59ml	Unroasted pistachios
1/4 cup	23g / 0.8oz	Blanched almonds - sliced and roasted
1/4 cup	59ml	Unsalted cashews - brazil nuts or
		Filberts - sliced and toasted
1 cup	237ml	Heavy cream - whipped.

Recipe Instructions

Cook the rice in six cups of boiling water with the salt and saffron until half done, about ten minutes. Use enough saffron to give a rich yellow color. Drain. Boil the sugar with 3 3/4 C water for one minute, stirring until the sugar has dissolved. In the bottom of a heavy four quart Dutch oven or other large kettle, heat the butter. Add the cardamom and cloves and cook over low heat ten minutes. Add all but one half cup of the syrup and boil a minute or so. Add the rice to the mixture and cook, stirring gently until the butter is absorbed or about ten minutes. Add the lemon juice, raisins and nuts and cook over fairly high heat five minutes. Reduce heat to barely simmering and cook over low heat until the rice is tender. If the rice is not quite tender when the liquid has been absorbed, add the reserved liquid and continue to cook until rice is dry and soft. Remove from heat and let stand, covered for ten minutes. Serve warm with whipped cream.

Source:
Mahdur Jaffrey's World of the East Vegetarian Cooking

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